Oregano Mini Hasselback Potatoes with Creamy Dill Dip | Perfect bite-size roasted potatoes

Mini Hasselback potatoes roasted with garlic and oregano. Served with creamy dill dip.
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Ingredients (4 portions):
Mini Hasselback potatoes:
- 1kg (2lbs / 35oz) baby / fingerling potatoes
- 5 tbsp (75g) unsalted butter, melted
- 5 cloves garlic, crushed
- 1 tbsp dried oregano
- salt, black pepper
Creamy dill dip:
- 250g (1 cup) sour cream
- 100g (1/2 cup) mayonnaise
- 1 small onion, finely chopped
- 2 tbsp fresh dill, chopped
- 1 tsp garlic powder
- dash of lemon juice (approx. 1 tbsp)
- salt, black pepper
Roast potatoes at 220°C (430°F) for 45-60 minutes until golden and crispy
Enjoy!
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Song: Sappheiros - Embrace
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